Butternut Squash Wontons (Vegan Version Of Crab Ran

Name: Butternut Squash Wontons (Vegan Version Of Crab Rangoon)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 butternut squash - peeled, seeded, and cut into 1-inch pieces; 1 onion, coarsely chopped; 1/2 cup chopped carrots; 1 head garlic, cloves separated and peeled; 2 tablespoons coconut oil; 1 pinch Chinese five-spice powder; salt to taste; 2 dashes soy sauce; 8 ounces tofu-based sour cream; 2 (12 ounce) packages wonton wrappers; 2 cups sesame oil, or as needed

Servings: persons

1/2 butternut squash - peeled, seeded, and cut into 1-inch pieces
1 onion, coarsely chopped
1/2 cup chopped carrots
1 head garlic, cloves separated and peeled
2 tablespoons coconut oil
1 pinch Chinese five-spice powder
salt to taste
2 dashes soy sauce
8 ounces tofu-based sour cream
2 (12 ounce) packages wonton wrappers
2 cups sesame oil, or as needed

1
Combine squash, onion, carrots, and garlic in a high-powered blender; pulse until vegetables are minced.
2
Transfer vegetables to a skillet and add coconut oil, Chinese five-spice powder, salt, and soy sauce. Saute vegetable mixture over high heat until tender, 10 to 15 minutes. Spoon tofu-based sour cream into vegetable mixture and mash until filling is smooth. Remove skillet from heat and cool filling.
3
Spoon about 1 teaspoon filling onto 1 half of each wonton wrapper. Wet the border of the wrapper and fold in half over the filling, sealing the edges together. Take 2 opposite corners, wet with water, and press together to seal.
4
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5
Working in batches, fry wontons until golden brown, 5 to 10 minutes. Transfer cooked wontons to a paper towel-lined plate; cool slightly.

1671

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 butternut squash - peeled, seeded, and cut into 1-inch pieces, 1 onion, coarsely chopped, 1/2 cup chopped carrots, 1 head garlic, cloves separated and peeled, and more.

Yes, Butternut Squash Wontons (Vegan Version Of Crab Rangoon) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Wontons (Vegan Version Of Crab Rangoon)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions